Classic Blueberry Pie with Easy Homemade Pie Crust

A Classic Blueberry Pie with a lattice braided pie crust surrounded by blueberry hand pies and blue flowers.

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Classic Blueberry Pie with Easy Homemade Pie Crust

This Classic Blueberry Pie with Easy Homemade Pir Crust is full of juicy fresh blueberries in a buttery and super flaky crust that is simple to put together.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 214kcal

Author: Lauren Skardal

Ingredients

Pie Crust

3 cups all-purpose flour
1½ teaspoon salt
2 tablespoon sugar
1 cup + 2 tbsp butter, softened
½ cup + 2 tbsp cold water

Blueberry Filling

6 cups fresh blueberries
½ cup granulated sugar
¼ cup flour
2 tablespoon cornstarch
½ teaspoon cinnamon
¼ teaspoon salt
1 tablespoon lemon juice
1 tablespoon butter, in thin slices

Egg Wash

1 egg white
1 teaspoon water

Instructions

Pie Crust

In a large mixing bowl combine flour, salt, sugar, butter, and ice water. Shape the dough into two round flat disks (one for the top crust, one for the bottom) and wrap in plastic wrap. Refrigerate for 30 min – 1 hour or overnight.

Assembling the Pie

Preheat the oven to 375℉.
Lightly flour a large clean work surface. Roll out the first round of dough with a rolling pin so that there is ½-1 inch overhang over the pie dish. Transfer the bottom crust to the pie dish.
Wash the blueberries and pat dry to remove any excess water. In a large mixing bowl, add the blueberries, sugar, flour, cornstarch, cinnamon, salt, and lemon juice. Gently stir to combine. Pour the filling into the pie. Layer a few thin slices of butter on top of the blueberries. Place the pie in the fridge while you work on the second round of pie dough.
Roll out the second disk of dough for the top of the pie. To make it into a lattice top, using a butter knife cut the dough into wide strips, otherwise cut a few decorative slits into the dough to allow steam and juice to bubble out.
Remove the pie from the fridge. Place the top crust on top of the filling. If creating a lattice add the strips to the top of the pie, weaving and pulling strips back as necessary to layer them.
Fold any excess dough from the top or bottom crust up and over, creating a thicker crust edge. Crimp with a fork or create fluted edges.

Egg Wash

Combine the egg white and water in a small bowl and whisk to combine. With a pastry brush, brush the egg wash over the top of the pie.

Baking the Pie

Place the pie on a baking sheet in the oven to catch any juice that might bubble out of the pie while baking.
Bake for 1 hour or until the pie crust is golden brown and the filling is bubbling.
Check on the pie at the 40 minute mark. Add aluminum foil around the edges to prevent the edge of the pie crust from burning if needed. Keep a close eye on it to make sure the middle uncovered portion of the pie crust does not burn. If it’s getting too dark, cover it with additional aluminum foil.
Remove and allow to cool fully before serving.

Notes

Butter: This is a butter pie crust that uses softened butter rather than cold or frozen butter. You do not need frozen butter to make a flaky pie crust. Softened butter works really well and is much easier to work with.
Granulated Sugar: The recipe calls for ½ cup in the filling, which I feel is plenty, but if you have a big sweet tooth, you could increase this to ¾ cup. The sweetness of the pie also depends on how sweet the blueberries are. Blueberries at peak season are likely more flavorful and sweeter. If you are using peak season blueberries, you'll need even less sugar in your pie.
Cinnamon: I love the subtle hint of cinnamon in the filling, but feel free to skip the cinnamon and use lemon zest instead.
Rolling the Pie Dough: As you are rolling out the dough, make sure that there is a sufficient amount of flour under the dough to prevent it from sticking. To do this, turn the dough 90° periodically as you are rolling out the dough, adding flour underneath when necessary to prevent sticking.
Baking and Cooling: To make this pie a success, be sure to bake it for long enough and let it fully cool before slicing it. This helps the blueberry filling cook fully and set properly. Otherwise, you're more likely to get a runny (but still delicious) filling.

Nutrition